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Set the handle in a can with paraffin oil at regular intervals then becomes the handle resistance and preserves the wood and horn in good condition

Simple explanation, Start with a wood that you like wider than the blade, cut out three pieces that are a little wider than the blade. one of the pieces should have the same thickness so the blade Draw the outline of the blade on that piece and cut out, save for later drill and cut the profile...

A real beauty

If anyone is interested I can take some photos of how to make their own saya. It is relatively easy. It may take some time, have vacation for two weeks.

Thank you for your of reviews, it seems that many are happy with the steel. I think I will try making an effort and make a knife to my best chef friends in Damasteel although it gets a little mess with the heat treatment, you do not have a vacuum oven at home will be this great to have a try ...

Have a question if anyone has experience using powder steel in their chef's knives, I'm thinking for example of Sandvik Elmax or Damasteel. they read it looks like it has exseptionella properties.

Living too close to the Norwegian border for having the courage to tell any story. and it's not so long ago Jämtland belonged to Norway. But would like to thank for all the warm welcome state

Living in Scandinavia's biggest ski resort Åre and has an interest in food and knives. Has manufactured hunting knives to friends, but because many friends are working as chefs And pestered me to make a knife to them, so I thought that a better forum than this to learn a lot so it pleases me...

Welcome